How to make Vanilla Custard filled Doughnuts I Step by step guide

By Nanaaba's Kitchen · 120 min

Ingredients

Instructions

1. Let all wet ingredients reach room temperature. Whisk the flour, salt, sugar and nutmeg together and set aside.
2. Whisk together the wet ingredients: milk, eggs, butter and yeast.
3. Combine the wet and dry ingredients by hand or with a mixer until a dough forms. Mix in a mixer for 8 to 10 minutes until the dough is sticky, stretchy and soft.
4. Shape the dough into a ball, place it in a well-greased bowl, cover with cling wrap and a damp cloth, and leave somewhere warm until doubled in size.
5. Dust the work surface with flour and turn out the proofed dough. Press it flat with your hands to deflate it, then roll it out to 1/2 inch thick.
6. Cut out rounds with a cookie cutter. Heat oil to 360°F and carefully lower in the doughnuts.
7. Flip the doughnuts once they rise to the surface. Keep turning until evenly cooked and golden brown, about 6 to 8 minutes per batch.
8. Transfer to a cooling rack and coat with granulated sugar. Use a skewer to make a hole in the side of each doughnut, then wiggle it to make room for the filling.
9. For the custard, whisk the egg yolks and sugar until the sugar dissolves and the mixture turns pale yellow. Add the cornstarch and milk and stir until smooth, then strain.
10. Cook over medium heat, stirring constantly, for 8 to 10 minutes until thickened and lump-free.
11. Pour into a bowl, press cling film directly onto the surface, and chill in the fridge until cold.
12. Stir the chilled custard to whip air into it, then fill the doughnuts with a piping bag fitted with a beveled tip.

Summarized from Nanaaba's Kitchen's video. Watch it for the details.

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